Blueberry Sourcream Cake

This recipe freezes well and can be kept for a good week in the fridge (that is if you can keep yourself from eating it all).

Base

1 cup flour

½ cup sugar

100 g butter

1 ½ tsp baking powder

1 tsp vanilla essence

1 egg

Filling

Approximately 3 cups Blueberries fresh or frozen

Topping

2 cups of sour cream

2 eggs

½ cup sugar

1 tsp vanilla essence

Cream butter and sugar and mix in eggs and vanilla essence. Add Flour and baking powder and mix well. Grease the sides and line the base of a loose bottomed tin. Spread the base mixture evenly across the base.

Sprinkle a layer of blueberries evenly over the mixture.

Combine topping ingredients and mix thoroughly. Pour the topping over the berries. Bake at 170-180ºC for 50 min to 1 hour or until the custard topping is no longer sloppy and lightly browned,cooking times will depend on your oven.

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